I found that simply adding the hot vinegar into the jar to shut and I suggest keep it in a cool place or refrigerate. After you have opened them after pickling, store in refrigerator for up to 3 months more.
The results are delicious, vinegary, slightly sweet onions with the perfect amount of crunch. Their ever so delicious as a topping on a burger with melted cheese or chopped and added to salads. Enjoy!
The results are delicious, vinegary, slightly sweet onions with the perfect amount of crunch. Their ever so delicious as a topping on a burger with melted cheese or chopped and added to salads. Enjoy!
Ingredients :
- 2 cups malt vinegar
- 3/4 cup granulated sugar
- 2 pounds pearl onions peeled
- 4 teaspoons pickling spice
- 2 bay leaves
- 2 12- ounce mason jars with lids
Instructions :
- Insert onion in a bowl and sprinkle the salt, mix to coat well. No water must be added. Leave overnight.
- Rinse onions well and dry. Add the onion to the sterilized jars.
- To the pan add the vinegar, sugar, pickling spices and bay leaves.
- Heat over medium heat, until the sugar dissolves. You can tell if you don't feel the dissolved crystals when you stir. The heat just long enough to dissolve sugar approximately 8-10 minutes, do not boil. Then remove from heat. Do not breathe in the fumes.
- Pour vinegar onion (until they are completely submerged) and put the lid and seal tight.
- Store in a cool dry place for 3 to 4 weeks before eating. If the weather is warm, store in refrigerator.
- Refrigerate after opening.